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Restaurant's menu of unwanted food
Would you eat food made from products near expiry date?
A restaurant serving dishes made from food about to be thrown away opened its doors in Copenhagen, Denmark, early this week.
"We all worked in kitchens or supermarkets and seen how much food was thrown away, and we wanted to do something about it," said Ms Sophie Sales, a co-founder of "Rub og Stub", which translates as "lock, stock and barrel".
Denmark is already home to an active community of "freegans", or people who eat discarded edible food to reduce waste.
But unlike activists, Rub og Stub won't go rummaging through trash to find its ingredients, and the restaurant doesn't accept food that's been found through so-called "dumpster diving".
Instead, they're trying to get to the food before grocery stores and other retailers throw them away.
Said Ms Sales: "We had hoped to secure some permanent deals before the opening, but it was hard because this is such a new concept."
The restaurant, which is run by volunteers and will give all profits to three charities in Sierra Leone, had to buy some ingredients for the launch.
Said Ms Sales: "Potential suppliers (donors) found it hard to believe that it's realistic and that we would really open."
So far, major donations have come from two supermarket chains.
"It's been everything from lamb chops and duck breast, to big bags of grapes and dairy products," she said.
Rug og Stub doesn't accept food that's already been prepared elsewhere, and because of its sourcing methods, the menu changes every day. - AFP.
Would you eat food made from products near expiry date?
A restaurant serving dishes made from food about to be thrown away opened its doors in Copenhagen, Denmark, early this week.
"We all worked in kitchens or supermarkets and seen how much food was thrown away, and we wanted to do something about it," said Ms Sophie Sales, a co-founder of "Rub og Stub", which translates as "lock, stock and barrel".
Denmark is already home to an active community of "freegans", or people who eat discarded edible food to reduce waste.
But unlike activists, Rub og Stub won't go rummaging through trash to find its ingredients, and the restaurant doesn't accept food that's been found through so-called "dumpster diving".
Instead, they're trying to get to the food before grocery stores and other retailers throw them away.
Said Ms Sales: "We had hoped to secure some permanent deals before the opening, but it was hard because this is such a new concept."
The restaurant, which is run by volunteers and will give all profits to three charities in Sierra Leone, had to buy some ingredients for the launch.
Said Ms Sales: "Potential suppliers (donors) found it hard to believe that it's realistic and that we would really open."
So far, major donations have come from two supermarket chains.
"It's been everything from lamb chops and duck breast, to big bags of grapes and dairy products," she said.
Rug og Stub doesn't accept food that's already been prepared elsewhere, and because of its sourcing methods, the menu changes every day. - AFP.
